Green Bean and Israeli Couscous Salad with Pickled Red Onions

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.